Desserts · ALWAYS FREE
Almond & cocoa biscotti
Cocoa dough with chopped almonds is baked as two logs, sliced and baked again until crisp.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Cut the butter into small cubes and allow about 20 minutes until pliable while measuring the other ingredients; a cold room may require longer. Heat oven to 350°F (175°C). Line a large baking sheet with parchment. Whisk flour, cocoa, baking powder and salt. Beat softened butter and sugar until combined and creamy, then beat in eggs and vanilla. Stir in dry mixture and chopped almonds just until a firm sticky dough forms. Do not taste raw dough.
- Divide dough in half. With lightly damp hands shape two logs about 9 inches (23 cm) long, 2 1/2 inches (6 cm) wide and 3/4 inch (2 cm) high, spaced at least 3 inches (8 cm) apart. Bake 25-30 minutes until firm and set through. Cool on the sheet 20 minutes.
- Reduce oven to 300°F (150°C). Move logs carefully to a board and use a serrated knife to cut each across into twelve equal slices, including ends. Arrange slices cut-side down on the sheet. Bake 12-15 minutes, turn each over and bake another 12-15 minutes until dry and firm.
- Cool on a rack 30 minutes until completely cold and crisp. Serve two pieces per portion. Store fully cooled biscotti in an airtight container at cool room temperature for up to 1 week; if they soften, re-dry briefly in a low oven and cool again before storing.
Estimated nutrition
Per serving · 1 of 12- Calories
- 192 kcal
- Protein
- 4.8 g
- Total carbohydrate
- 26 g
- Total fat
- 8.3 g
- Total sugars
- 9.6 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Entire dough divided into two logs and twenty-four slices, with two slices per serving. Include end pieces and distribute any crumbs among servings; no chocolate dip or sugar dusting included. Contains wheat, egg, milk and almonds.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Almond & cocoa biscotti: all-purpose flour; unsweetened cocoa powder; granulated sugar; unsalted butter; beaten whole eggs without shells; plain raw almonds; baking powder; vanilla extract; fine salt. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
